The International Symposium on Food Rheology and Structure (ISFRS) is hosted by the Institute of Food, Nutrition and Health at ETH Zürich The symposium was initiated in 1997 by Erich J. Windhab and E. Dewald and since then held every three years in 2000, 2003, 2006, 2009, 2012, and 2015. The next symposium will take place in June, 17-20, 2019.
The International Symposium on Food Rheology and Structure addresses the needs of food rheology and structure researchers. The symposium is devoted to rheology of food and related systems, to food structure and structure analysis, and to the complex relationship between food processing, structure, rheology and resulting food quality.
An overview of the state of the art and a detailed focus on recent problem areas are given by the opening lecture and several keynote lectures that are presented by well-known scientists. Oral and poster contributions are organized in individual symposium sessions grouped around the introduced research topics in food rheology and structure. All papers presented during ISFRS are published in Conference Proceedings. For ISFRS 2006 special issues of the International Journal of Food Science & Technology and Applied Rheology were published. For ISFRS 2012 special online issues in Food & Function and Soft Matter as wll as in Applied Rheology were published.
